Merrill Gardens at Eugene.

“Based on observation, record review and interview, it was determined the facility failed to maintain the kitchen in good repair and in a sanitary manner in accordance with Food Sanitation Rules, OAR 333-150-000. Findings include, but are not limited to: Observation of the facility main kitchen and memory care kitchenette area were reviewed on 08/11/25 from 09:30 am through 2:00 pm and found the following: a. An accumulation of food spills, splatters, loose food and trash debris, dirt, dust, and/or black matter was visible on or underneath the following: * Ceiling vent above steam table * Multiple sprinkler heads and/or smoke detectors * Floor edges, corners under major equipment * Side of grill * Side of fryer * Wall beside fryer * Commercial toaster * Interior of microwave * Area directly under grill but above oven * Knobs of oven, grill, stove * Interior of ovens * Stainless steel shelving * Shelving storing spices * Juice machine in Memory Care b. The following areas were found in need of repair: * Reach in cooler by line not holding correct cold food storage temperature * Microwave interior with sections chipped/cracked yielding non smooth surfaces * Sections of caulking on service side of steam table missing/cracked * Sections of caulking by three compartment sink missing/cracked/needing repaired * Section behind sink in kitchenette with caulking damaged/missing c. Multiple pans and/or pots were observed with heavy carbon deposits and/or grease/baked on cooked on food debris on exterior and food contact surfaces. Multiple nonstick fry pans were observed with the protective coating scratched off and in need of replacement. d. Dishwashing staff did not have hair restrained when handling clean/sanitized equipment. Service staff observed to not have hair effectively retrained and hair touching tabletop/plates on tables during meal service. e. Kitchen staff observed over loading dishwashing racks where multiple cooking pans were overlapping and not positioned so that all areas of the pan could be touched by sanitizing agents in the wash/rinse cycles as required. Multiple dishwashing racks were observed stored on the floor when not in use. f. Kitchen staff did not wash or sanitize hands on multiple occasions after handling dirty dishes, touching their face/glasses or touching potentially contaminated areas/equipment before handling clean/sanitized dishes. g. Staff were touching ready to eat items with gloved hands that had been potential contaminated from other tasks. Staff was observed to leave the line and enter the walk-in cooler touching the handle of the walk-in multiple times. The staff member then prepared ready to eat (RTE) items such as sandwiches, salads, burger buns and relish plates. Single use gloves are to be used when handling RTE items. h. Staff was observed to serve multiple burgers without checking the temperature prior to service to residents. Staff 2 (Executive Chef) was interviewed and confirmed they were using a “fully cooked” product that came in frozen. Staff 2 verified the facility did not check the temperature of the product before service. When asked about the preparation process it was discussed that the facility warmed the frozen product in the microwave for 2-3 minutes then fried the product for an additional 3-5 minutes. Staff 2 was not aware of the manufactures recommended reheat temperatures to ensure product would be safe for consumption. Staff 2 was not able to demonstrate the temperature that the current process would produce the burgers at to ensure was served at palatable temperatures or appropriate hot holding temperatures. i. The reach in refrigerator next to the steam line was observed at 50 degrees. Multiple potentially hazardous food items were found stored in the refrigerator. A few minutes later after all items were removed the fridge it was found at 48 degrees. Logs were reviewed and there were 14 of 28 entries where the fridge was noted at above 41 degrees. The reading for 08/10 am was noted at 54 degrees, and 40 degrees at dinner meal that day. No reading was recorded for 08/11 breakfast. Staff 2 acknowledged there had been issues with that refrigerator. They were aware of the issues the previous day and had removed the items and placed in ice baths and or discarded if needed when the temperature of the refrigerator was outside parameters. Staff 2 indicated the temperature was at acceptable levels after dinner the night before. Staff 2 acknowledged it was above acceptable cold holding temperatures at the time of survey and discarded food items in the fridge. Staff 2 acknowledged the refrigerator was not correctly holding temperatures and would contact a vendor to evaluate it. Staff 2 verified food items would not be stored in the unit until it was operating correctly. j. Multiple items were found stored in walk in cooler and reach in cooler by steam line not dated when opened or prepared. One item (Tuna salad) was dated as prepared on 08/04 and was not discarded by 08/10 (seven days) as required. Staff 2 discarded the tuna salad. k. Kitchen staff was observed to check temperature of baked chicken. Staff was not observed to sanitize the thermometer prior to checking temperature. First pan of check did not read at 165 degrees or greater and was placed back in the oven to finish cooking. Second pan of chicken temperature was checked and was found greater than 165 degrees, however kitchen staff did not sanitize the thermometer after checking the temperature of the first pan of chicken therefor potentially contaminating the second pan of chicken. l. Care giving staff did not wear protective layer to protect residents from care provision duties during meal service posing a potential cross contamination risk. Staff were observed serving drinks, dishing soup and salads to residents as well as assisting residents to eat. At approximately 12:45, surveyor reviewed identified areas with Staff 2 who acknowledged areas needed correction. At 1:30 pm the surveyor reviewed the areas in need of cleaning, repair and poor practices with Staff 1 (Executive Director) who voiced understanding of areas needing correction. a. 1.The dust on the ceiling vent was cleaned on 08.11.2025 at time of survey. Sprinkler heads are cleaned every 6 months, with last visit in February, and were due in August. They were cleaned on 08.15.2025 as planned. The following areas have been thoroughly cleaned to be in sanitary manner: floor edges, corners under major equipment, side of grill, side of fryer,wall beside fryer, interior of microwave, area directly under grill but above oven, all effected knobs, interior of ovens, stainless steel shelving, shelving storing spices, juice machine in memory care. The toaster was replaced. 2.,3., and 4. Daily/ Weekly/ Monthly cleaning checklists implemented to clean these areas that include staff sign off that they thoroughly cleaned these areas. Checklists will then get turned into Dining Services Director who will ensure completion and compliance. Dining Services Director will then turn in these cleaning checklists to GM who will walk through and ensure completion and compliance as well. b.”

“Based on observations and interviews, it was determined the facility failed to follow licensing rules for Residential Care and Assisted Living Facilities. Findings include, but are not limited to: Refer to C240. see plan of correction for C 240 as listed above. OAR 411-057-0140(2) Administration Compliance (2) The licensee of a memory care community must comply with both the licensing rules for the facility and Chapter 411, Division 57. This Rule is not met as evidenced by:”

“The findings of the kitchen inspection, conducted 08/23/24, are documented in this report. It was determined the facility was in substantial compliance with the OARs 411-054-0030 for Residential Care and Assisted Living Facilities for Resident Services- Meals, and Oregon Health Service Food Sanitation Rules OARs 333-150-0000. The findings of the kitchen inspection, conducted 08/23/24, are documented in this report. It was determined the facility was in substantial compliance with the OARs 411-054-0030 for Residential Care and Assisted Living Facilities for Resident Services- Meals, and Oregon Health Service Food Sanitation Rules OARs 333-150-0000.”